Omega-3s Against Pancreatic Cancer


People who consume ample amounts of fish-derived omega-3s, especially the omega-3 DHA, have a lower incidence of pancreatic cancer, state researchers at the National Cancer Center in Tokyo. Dietary intakes were taken on 82,024 people between the ages of 45- and 74-years who were cancer-free at the start of the study. After 12 to 15 years, 449 newly diagnosed pancreatic cancers were identified. There was an inverse association between intakes of marine omega-3s (EPA and DHA) or DHA alone and pancreatic cancer risk. Those people who consumed the most of these omega-3s had a 30% lower risk for cancer.
Hidaka A, Shimazu T, Sawada N, et al: Fish, n-3 PUFA consumption, and pancreatic cancer risk in Japanese. American Journal of Clinical Nutrition 2015;November 4th.


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